Wedding cupcakes next weekend.
I normally do a kind of lemon poundcake when I have to do a lemon cake for weddings, but am a bit stuck on what type of recipe to do. I've heard that the Ina Garten recipe (Lemon yogurt loaf) is good but I want to ice the cakes. Do you think it will taste as good with a lemon cream cheese frosting?
I want to test a couple of recipes this week, don't really want to test more than that.
Just want to ensure that cake fills the cups, and is moist and with a relatively tight crumb, rather than a fluffy cake which will obviously dry out faster.
Any tips gratefully received.
Just doing a classic cream cheese frostings because the cakes will be in a cool room (frosted) for a day and I am not so keen on the swiss meringue frosting - very butter rich.
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